- Recommended Products
Here is real food: our indigenous American fruits and vegetables, the wild and foraged ingredients, game, and fish. Locally sourced, seasonal, “clean” ingredients, and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Asbell takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet.
Meet the natural love child of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.
Bread and butter, toast and jam, scones and clotted cream: Baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.
In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
This vacuum sealer is perfect for gardeners and home harvesters. With a roll cutter and built-in storage for the vacuum sealer bags, storing your meats and produce is easier than ever. Simply cut the bag to the size you need to fit your produce or meat and seal it! This vacuum sealer features a 110-watt motor, 22-inch HG vacuum strength, a port for vacuum canisters, and easy-to-use controls for pressure duration. Plus, it includes 6 1-quart bags, 4 1-gallon bags, and one 11’’ x 20 ft. roll for making custom sizes.
Clearance: $14.00 With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.
An inspiring book for novice and experienced entertainers alike, You're So Invited features 10 beautifully photographed parties, from a chic surprise birthday to an irreverent going-away roast to an indulgent tween spa party.